If my husband’s name was a dictionary entry, it would look something like this:
Scott: (Sk-AH-t) n. A large, bearded fellow who hates Valentines Day, but loves pastries, ice cream, cookies, and anything sweet and chocolatey. Synonyms: sweet tooth, sugar freak, chocoholic
While I hate Valentine’s Day as much as he does (We’re a regular match made in heaven!), I’ll take any excuse to whip up a decadent dessert for my hubs. That’s how I came up with my Easy Vegan Chocolate Truffles! They’re raw, Paleo, ready to eat in 30 minutes…and did I mention they go great with a glass of full-bodied red? Read on to learn how to make them!
It Starts With The Cashews
Most vegan truffle recipes use nut butter or coconut oil as the base, but I opted for soaked cashews instead. Why? I like a challenge. I’d soaked a few cups of nuts for a vegan alfredo sauce and I had some left over and I thought I wonder if I could make something chocolatey with this… Several batches later, my Easy Vegan Chocolate Truffles were born!
I tried making these with both soaked and regular cashews. While the regular ones taste fine, they don’t grind up as finely, and you don’t get the same creamy, fudgy texture when you bite into your truffle. So don’t skip the overnight soak!
Another reason to soak your nuts: soaking them helps break down their natural phytic acid. When left to its own devices, phytic acid binds to minerals and makes it tough for your body to absorb them. That’s why Paleo peeps are always soaking their nuts and seeds; they want the acid out so the nutrients can be absorbed.
I topped my Easy Vegan Chocolate Truffles with a light dusting of beet powder to be festive for Valentine’s Day. However, the following toppings are also delicious:
- A drizzle of melted chocolate
- Shredded coconut
- Finely chopped nuts
- Cacao powder
- A dusting of cinnamon
- Sea Salt flakes
Get creative and go nuts! And don’t forget to tag me when you post your truffles on the ‘gram. I love to see your take on my recipes!
Easy Vegan Chocolate Truffles
Creamy, fudgy, and totally gift-worthy! With just six ingredients and 10 minutes of prep time, these decadent treats couldn't be easier to make!
- 1/2 c cacao powder
- 1/3 c raw cashews soaked overnight
- 1/4 c coconut oil room temperature
- 1/4 c maple syrup
- 2-3 dates chopped
- 1 tsp vanilla extract
Place all ingredients except the maple syrup in a food processor. Begin to process, drizzling in your maple syrup as you go.
Process in 30 second intervals, scraping down the sides in between. This might take a few minutes. Be patient! You're done when the mixture is smooth and creamy.
Refrigerate the mixture for 15 minutes.
Remove from the fridge. Use a tablespoon measure to scoop individual truffles from the mixture, rolling between your palms to create balls. Top as desired. Enjoy immediately for a soft and fudgy treat, or refrigerate for another 10 minutes to harden.
Store under refrigeration in an airtight container for up to a week, or in the freezer for up to a month.